Curried Pineapple Shrimp Salad

Curried Pineapple Shrimp Salad by

Chef Bruce Brown



      • 1 pound shrimp, peeled and deveined, cooked and chilled
      • 1 1/2 cups celery, finely diced
      • 2 cups pineapple tidbits, drained
      • 1 1/2 cups mandarin orange pieces, drained
      • 1 1/2 cups mayonnaise
      • 1 tsp. salt
      • 1 1/2 tsp. curry powder
      • salad greens
      • pita bread wedges


      1. Place cooked shrimp, celery, pineapple, and mandarin oranges in a mixing bowl, lightly tossing to combine.
      2. In another mixing bowl, whisk together the mayonnaise, salt, and curry powder until smooth.
      3. Add the dressing to the shrimp mixture, folding until all ingredients are coated. Cover and chill for two hours and the salad has changed color.
      4. Serve a large scoop on a bed of salad greens with sliced tomatoes, cucumbers, and red grapes. Or serve on pita bread wedges as a finger sandwich, garnished with roasted red pepper slices